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1
Combine first 5 ingredients in heavy large saucepan.
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2
Stir over medium heat until sugar dissolves and syrup comes to simmer.
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3
Using slotted spoon, transfer berries to small bowl.
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4
Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes.
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5
Using slotted spoon, transfer apples to sieve set over large bowl.
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6
Press apples to extract excess syrup.
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7
Reserve syrup.
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8
Transfer apples to another bowl.
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9
Repeat cooking and draining with remaining apples.
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10
Return berries and drained syrup to same saucepan.
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11
Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes.
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12
Transfer boysenberry sauce to small bowl.
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13
Cover and refrigerate.
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14
Position rack in center of oven and preheat to 350F.
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15
Coat 9-inch-diameter springform pan with 2 3/4-inch-high sides with margarine.
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16
Crumble cake onto large baking sheet.
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17
Bake until crumbs are dry and just beginning to color, about 15 minutes.
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18
Cool.
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19
Maintain oven temperature.
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20
Finely grind crumbled cake in processor.
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21
Sprinkle 1/3 of cake crumbs in bottom of prepared pan.
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22
Sprinkle 2/3 cup almonds over.
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23
Sprinkle 1/3 of macaroons over.
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24
Top with half of apple slices.
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25
Mix apricot preserves and brandy in small bowl.
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26
Spread half of apricot mixture over apples.
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27
Repeat layering with half of remaining crumbs, almonds, macaroons and margarine.
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28
Press top firmly to compact cake.
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29
Place cake on baking sheet.
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30
Bake until top is golden and cake just begins to shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes.
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31
Transfer cake to rack.
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32
Press top firmly to compact cake.
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33
Cool cake in pan on rack.
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34
Cover and chill overnight.
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35
(Can be prepared 2 days ahead.)
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36
Run small sharp knife around sides of pan to loosen cake.
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37
Release pan sides.
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38
Whip cream and 3 tablespoons sugar to firm peaks.
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39
Spread cream over top and sides of cake.
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40
Press additional almond slices onto sides of cake.
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41
Refrigerate at least 1 hour and up to 4 hours.
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42
Cut cake into wedges.
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43
Spoon reserved boysenberry sauce over.
